Water with a pH of 11.5 is a highly alkaline solution, significantly exceeding the pH of both standard tap water and mildly alkaline drinking water. This specific, elevated pH is typically achieved through an industrial or home-based process called water ionization, or electrolysis, which separates water into alkaline and acidic streams. Also known as Electrolyzed Reduced Water (ERW), the 11.5 pH version is specifically marketed for its potent non-consumptive properties. This water is not intended for regular drinking but is instead promoted for applications such as cleaning, degreasing, and preparing food.
The Chemistry Behind High pH Water
The pH scale is a logarithmic measure used to specify the acidity or basicity of an aqueous solution, ranging from 0 to 14, with 7 being neutral. A small change in the pH number represents a tenfold change in the solution’s acidity or alkalinity. Water with a pH of 11.5 is extremely alkaline, sitting far beyond the range of typical alkaline drinking water, which usually falls between pH 8 and 9.5.
The creation of this highly alkaline water relies on a process called electrolysis, where an electrical current is passed through water to separate its components. Inside a water ionizer, the water is channeled between a positive electrode (anode) and a negative electrode (cathode), which are separated by a membrane. At the cathode, a reduction reaction occurs, producing an abundance of hydroxide ions (\(\text{OH}^-\)) and hydrogen gas (\(\text{H}_2\)). This increase in hydroxide ions is what drives the water’s pH up to 11.5, classifying it as highly alkaline.
Conversely, the water around the anode becomes highly acidic, often registering a pH of around 2.5, due to the concentration of hydrogen ions (\(\text{H}^+\)). To consistently achieve the extreme pH level of 11.5, some ionization devices require the addition of an “electrolysis enhancer,” such as a saline solution containing sodium chloride. The sodium component from the saline solution is necessary to facilitate the creation of a weak sodium hydroxide solution, which is instrumental in reaching and maintaining the water’s high alkalinity.
Common Non-Drinking Applications
The elevated alkalinity of 11.5 pH water is leveraged for its powerful properties as a cleaning agent, making it strictly non-consumptive. One of its primary promoted uses is as a strong degreaser and emulsifier for oil-based substances. The chemical structure of the water, specifically the presence of the weak sodium hydroxide solution created during the ionization process, enables it to break down and lift grease and grime in a manner similar to commercial soaps.
This same emulsifying action is commonly applied in food preparation, particularly for washing fruits and vegetables. Proponents suggest that soaking produce in 11.5 pH water helps to remove oil-based pesticides and herbicides more effectively than rinsing with plain water. These chemicals often have an oily base, and the alkaline water’s ability to emulsify fats is what is believed to assist in their removal from the surface of the food.
Beyond cleaning and produce preparation, 11.5 pH water is also promoted for various household uses, often as a replacement for conventional chemical cleaners. External applications include soaking for relief from muscle soreness or tissue injuries, based on the idea that the high alkalinity can draw out acids associated with inflammation. It is also sometimes used in very small amounts as a temporary remedy for symptoms like migraines or hangovers.
Scientific Scrutiny and Safety Considerations
Despite the enthusiastic promotion of 11.5 pH water for various uses, a significant body of scientific opinion and expert consensus urges caution, particularly regarding its safety. Highly alkaline water, such as that at pH 11.5, is generally not considered safe for internal consumption. The World Health Organization (WHO) has warned that strongly alkaline water can lead to gastrointestinal problems.
Consuming such an extreme pH level water can act as an irritant to the mucous membranes, skin, and eyes. The human body maintains a very tightly controlled pH balance, and the highly acidic digestive system is well-equipped to manage the pH of consumed food and water. Introducing a substance with a pH of 11.5 can force the body to work harder to neutralize the difference, primarily taxing the kidneys.
Furthermore, the lack of independent, peer-reviewed clinical evidence supporting the broad health claims associated with 11.5 pH water remains a major point of skepticism. Claims that this water can prevent diseases, slow aging, or significantly impact the body’s internal pH are not supported by current scientific data. Experts often point out that any perceived benefits are likely a result of increased overall hydration rather than the specific alkaline properties of the water. For daily consumption, the Environmental Protection Agency (EPA) recommends tap water to be within a pH range of 6.5 to 8.5.